chuck wagon trails mac-'n-cheese

Name: CHUCK WAGON TRAILS MAC-'N-CHEESE
Prep time: 10 min
Cook time: 40 min
Yield: 6
Ingredients: 1/2 pound(s) bulk pork and bacon sausage blend; 1 cup(s) chopped sweet yellow onion; 1 large poblano pepper, rough chopped; 2 - ears sweet corn, kernels removed; 10 ounce(s) diced tomato with green chilies; 1 large chipotle pepper in adobo, minced; 1 tablespoon(s) minced garlic; 1 teaspoon(s) liquid smoke flavoring; 1 tablespoon(s) worcestershire sauce; 6 ounce(s) cream cheese, cubed; 5 ounce(s) santa fe flavored cream cheese cooking creme blend; 1 cup(s) velveeta shreds, original flavor; 1 cup(s) velveeta shreds, pepper jack flavor; 3/4 cup(s) chopped cilantro, divided use; 12 ounce(s) small whole wheat elbow macaroni; 1 tablespoon(s) kosher salt; 1 cup(s) cherry tomatoes, cut in half lengthwise; 3/4 cup(s) crushed thin tortilla chips; 1 cup(s) shredded pepper jack cheese with a touch of philadelphia

(11 RATINGS)

71 Pinches 1 Photo

Sandi Sheppard

Norman, OK

Updated on Sep 15, 2012

The trail ends here with this simple, cheesy, Southwestern version of Mac-'N-Cheese! It has medium-level spicy heat that doesn't overwhelm, but offers a bite just the same with warmth that lingers on the back of the throat. Multiple chili flavors of poblano, green chilies and chipotle are a natural with tomato, onion, sweet corn, and cilantro combined with a great combination of cheeses - familiar in your favorite tortilla chip dips! This has Mexican flair and a great deal of comfort food satisfaction, so enjoy every bite, and if it's not quite hot enough for you, shake on the hot sauce!

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Trail-blazing flavors are bursting in this Southwestern Side Dish - CHUCK WAGON TRAILS MAC-'N-CHEESE.

prep time 10 Min

cook time 40 Min

method ---

yield 6 serving(s)

Ingredients

1/2 pound bulk pork and bacon sausage blend
1 cup chopped sweet yellow onion
1 large poblano pepper, rough chopped
2 - ears sweet corn, kernels removed
10 ounces diced tomato with green chilies
1 large chipotle pepper in adobo, minced
1 tablespoon minced garlic
1 teaspoon liquid smoke flavoring
1 tablespoon worcestershire sauce
6 ounces cream cheese, cubed
5 ounces santa fe flavored cream cheese cooking creme blend
1 cup velveeta shreds, original flavor
1 cup velveeta shreds, pepper jack flavor
3/4 cup chopped cilantro, divided use
12 ounces small whole wheat elbow macaroni
1 tablespoon kosher salt
1 cup cherry tomatoes, cut in half lengthwise
3/4 cup crushed thin tortilla chips
1 cup shredded pepper jack cheese with a touch of philadelphia

How To Make chuck wagon trails mac-'n-cheese

Step 1

Preheat oven to 350º F. In a large skillet on medium, brown the sausage, for about 5 minutes, breaking with a spoon while it cooks, then add the onions and poblano pepper and saute another 5 minutes. Drain meat, onions and peppers and add back to the skillet. Discard drippings.

Step 2

With heat on low, add the corn, tomato, chipotle pepper, garlic, liquid smoke, worcestershire, cream cheese, cooking creme, both cheese shreds and 1/2 cup cilantro and mix well. Turn off heat when all cheese is melted.
Step 3

Cook macaroni in 4 quarts boiling water with the salt. Cook, slowly boiling, for 8 minutes, drain and add to the skillet. Mix well and pour into a 2-1/2 or 3 quart casserole dish. Spread cherry tomatoes over the top, and the chips then spread the shredded cheese evenly over the top. Bake for 30 minutes, covering loosely with a foil tent if it begins to brown too quickly. Remove from oven, garnish with remaining cilantro and serve.
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